apple and pecan cake

with hot maple butter

  • 150g unsalted butter, melted
  • 2 Granny Smith apples, peeled and grated
  • 1 cup (175g) brown sugar
  • 2 eggs
  • 1½ cups (225g) self-raising flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • ½ cup (60g) pecans, finely chopped

HOT MAPLE BUTTER
  • ½ cup (125ml) maple syrup
  • 30g unsalted butter
  1. Preheat oven to 160°C. Place the butter, apple, sugar, eggs, flour, baking powder, cinnamon, vanilla and pecan in a large bowl and mix until well combined.
  2. Pour into a lightly greased 20cm springform cake tin lined with non-stick baking paper, and smooth the top. Cook for 50–55 minutes or until cooked when tested with a skewer.
  3. To make the maple butter, place the maple syrup and butter in a small saucepan over high heat. Stir until the butter is melted and the mixture is smooth. Pour over the warm cake and slice to serve. Serves 8–10.
RATE THIS RECIPE:
Reader ratings (4.06) 43211
Betty Penna

This cake is completely utterly amazing. Easy and looks and tastes a million bucks. I bake lots of cakes at work and they love cake - their comment about this cake? “This was the best one yet”! Thanks DH

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